Descrizione
This product is a powdered version of the natto bacillus supplied to natto manufacturers for easy handling at home.
Natto is produced when Bacillus natto adheres to soybeans and ferments under an appropriate environment.
In particular, the recently popular thrombolytic enzyme (Nattokinase) is only produced when soybeans are fermented by Bacillus natto.
How to use
You can make 30 kg of natto with 3 g of powdered Bacillus natto.
If you are a beginner or unfamiliar with natto, please make up to 15 kg.
Use a larger amount of bacillus to prevent the growth of miscellaneous bacteria when they are mixed in.
Storage Method
Store in a refrigerator (cool and dark place) with low humidity.
Expiration date
Approx. 1 year
Recensioni
Ancora non ci sono recensioni.